1 Cup, 1 Cutting board, 1 Large knife, 1 Paper towel, 1 Fine grater, 1 Citrus juicer, 1 Apple corer, 1 Pastry brush, 1 Sieve, 1 Small bowl, 1 Tablespoon, 1 Teaspoon, 1 Small pot, 1 Springform pan, 1 Mixing bowl, 1 Hand mixer, 1 Bowl, 1 Rubber spatula, 1 Tea strainer
1 Soak raisins in a cup of warm water. Finely chop walnuts with a large knife.
2 Break cinnamon sticks in half lengthwise, then again crosswise. Rinse lime in hot water, wipe dry and finely grate the zest. Squeeze out juice from half the lime.
3 Rinse apples, wipe dry and core with an apple corer. Sprinkle the hollowed-out cavities with a little of the lime juice.
4 Drain raisins in a sieve, pat dry and place in a small bowl. Mix in the walnuts and honey.
5 Use a teaspoon to fill apple cavities with raisin mixture. Tuck a piece of cinnamon stick in the center of each apple.
6 Melt butter in a small pot; remove from heat and transfer 2 tablespoons of the butter to a bowl for brushing. Brush the inside of a springform pan (26-28 cm diameter) (4-5 inches in diameter) with a little of the melted butter and sprinkle with breadcrumbs.
7 In a mixing bowl, beat together eggs, salt and sugar with a hand mixer until thick and frothy.
8 Stir together the yogurt, lime zest, vanilla and remaining melted butter. Whisk together the semolina flour and baking powder in a bowl, then add to the yogurt mixture and beat with the dough hook of a hand mixer until smooth.
9 Pour batter into the prepared pan and smooth the surface with a rubber spatula. Nestle the stuffed apples into the batter. Brush with some of the reserved melted butter and bake in preheated oven at 180°C (fan 160°C, gas mark 2-3) (approximately 350°F/convection 325°F) until golden brown, about 40 minutes.
10 Remove cake from the oven, let cool briefly and then remove the springform side of the pan. Let cake cool completely. Before serving, use a tea strainer to dust the cake with powdered sugar.